Mexican Chiles Rellenos Puff

  • Prep 15 min
  • Total 5 hr 10 min
  • Servings 10

Ingredients

  • 1 bag (1 pound 4 ounces) refrigerated southwestern-style hash-brown potatoes
  • 3 cans (4 oz each) whole green chiles, drained
  • 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 ounces)
  • 6 eggs
  • 2 egg whites
  • 1 can (12 ounces) evaporated skimmed milk
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon garlic salt
  • 3/4 cup thick & chunky salsa
  • 1/3 cup fat-free sour cream

Steps

  • 1
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
  • 2
    Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
  • 3
    In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  • 4
    Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
760mg
32%
Potassium
490mg
14%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
9%
Sugars
7g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved